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Porcellum Thymo Sparsum (Suckling Pig Sprinkled with Thyme)

Porcellum Thymo Sparsum (Suckling Pig Sprinkled with Thyme) is a traditional Ancient Roman recipe for a classic dish of boiled suckling pig that has been salted over night and which is sprinkled with herbs, eggs and onion before being oven roasted to colour and finished with a blend of stock, olive oil and passum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig Sprinkled with Thyme (Porcellum Thymo Sparsum).

prep time

20 minutes

cook time

230 minutes

Total Time:

250 minutes

Serves:

8-10

Rating:

Tags : Herb RecipesPork RecipesAncient Roman Recipes

Original Recipe

Porcellum Thymo Sparsum (from Vinidarius' Apici Excerpta) xxiii

Porcellum Thymo Sparsum: Porcellum lactentem pridie occisum elixas sale et anethum et in aqua frigida adsidue intingis, ut candorem habeat. deinde condimenta viridia, thymum, puleium modicum, ova dura, cepam concisam minutam, ea omnia superspargis et condis liquamen hemina una, olei pondo uno, passum pondo uno, et sic ministras.

Translation

Suckling Pig Sprinkled with Thyme: Boil a suckling pig that has been slaughtered just the previous day and steeped [over night] in a mix of cold water, salt and aniseed to blanch it. Then [pound] green herbs, thyme, a little pennyroyal, hard-boiled eggs and finely-chopped onion in a mortar. Sprinkle all [these seasonings] on top [of the suckling pig in a roasting pan]. Now mix 300ml of stock and one measure each of olive oil and passum. [Pour over the pig, cook] and serve.

Modern Redaction

Ingredients:

1 suckling pig, or 1 joint of pork
4 tbsp salt
1 tsp aniseed

For the Garnish:
1/2 bunch coriander
1 tbsp mint
4 tbsp lovage leaves, chopped
2 tbsp chervil, chopped
2 tbsp oregano, chopped
2 hard-boiled eggs
1 onion, finely chopped

To Finish:
300ml pork stock
2 tbsp olive oil
2 tbsp passum

Method:

Place the meat in a large container. Add enough water to cover then stir in the salt to dissolve, along with the aniseed. Cover and set aside to soak over night. This both blanches the meat and helps flavour it.

The following day, drain the pork, rinse and wipe dry. Place in a large pan, cover with water, bring to a boil and cook for between 2 hours and 3 hours (depending on the size), or until just tender.

In the meantime, pound together the herbs in a mortar until they form a paste. Work in the chopped egg and pound until smooth then add the chopped onion and pound once more until smooth.

When the pork is ready, drain and wipe dry. Sit in a roasting tin and rub all over with the herb mixture. Transfer to an oven pre-heated to 200°C. Roast for 10 minutes then pour in the pork stock, olive oil and passum. Cook for 15 minutes, more, or until the pork is nicely coloured, basting frequently with the pan juices.

Remove the pork from the oven and allow to rest for 20 minutes, covered with kitchen foil, before slicing and serving.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.